Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 2319 | 2015-05-30 20:15:12 | 58.82 | 97% |
| 1492 | 2015-03-08 10:44:53 | 47.15 | 94% |